PUMPKIN FATT KUO

A
3 TBSP SUGAR ]

2 PKTS INSTANT YEAST (11GM PER PKT) ] LEAVE TO FERMENT ½ HR.

4 TBSP FLOUR ]

4-5 TBSP WATER (JUST ENOUGH TO DISSOLVE ABOVE) ]

B
1KG FLOUR (SIFTED WITH ¾ TSP BAKING POWDER)
600GM STEAMED PUMPKIN
3 EGGS (SLIGHTLY BEATEN)
100GM MELTED PLANTA (CAN ALSO USE COCONUT OIL. UP TO INDIVIDUAL)
500GM SUGAR/400GM WATER (CAN USE GULA MELAKA. BOIL AND ADD PANDAN LEAVES, ONE NITE B4)

BLEND PUMPKIN, SUGAR WATER AND MELTED PLANTA. THEN STIR EGGS AND ADD YEAST
MIXTURE. LASTLY ADD FLOUR AND STIR TILL EVENLY MIXED. LEAVE TO REST FOR 1 HOUR. THEN
STIR TO RELEASE AIR AND SCOOP MIXTURE INTO STEAMING CUPS. LET IT REST FOR 15 MINS
AND STEAM IN BOILING WATER FOR 15 MINS.

NOTES :
I WILL BLEND THE PUMPKIN USING MAGICMIX, THEN ADD PART OF SUGAR WATER AND
MELTED PLANTA (I CANNOT ADD ALL SUGAR WATER COS IT WILL OVERFLOW). THEN I
TRANSFER THE MIXTURE TO A CAKE MIXER (I USE KENWOOD WITH ‘K’ BEATER). TURN ON THE
SPEED TO MEDIUM LOW, ADD BALANCE OF SUGAR WATER, STIR IN EGGS GRADUALLY AND
YEAST MIXTURE. LASTLY I ADD IN FLOUR AND LET IT MIX TILL EVEN. THEN I TRANSFER MIXTURE
TO A BIGGER POT N ENSURE THAT IT DOESN’T OVERFLOW ONCE IT RISES. AFTER 1 HOUR, I WILL
STIR THE MIXTURE TO DEFLATE THE AIR BUBBLES BEFORE SCOOPING INTO PAPER CUPS. LET IT
REST FOR 15 MINS AND STEAM ON HIGH HEAT WITH BOILING WATER FOR 15 MINS.

IF NO MIXER, THEN I TRANSFER THE PUREE INTO A BIG POT. USING A WOODEN SPATULA, I
WILL STIR IN THE BALANCE SUGAR WATER, ADD IN EGGS AND YEAST MIXTURE. THEN WILL
GRADUALLY ADD IN THE FLOUR AND MANUALLY STIR THE MIXTURE. WHILE STIRRING, THE
MIXTURE WILL GET THICKER AND ITS VERY TIRING FOR THE HAND.